Head Chef

Responsibilities:

Your main focus will be alongside conferences, private functions and catering for major events, some for up to 800 guests.

Every day is different, but your responsibilities will typically include:

• Cooking alongside the team, tasting dishes, refining techniques and leading by example.

• Continually improving flavour, presentation, portion control, quality and consistency.

• Creating daily specials, seasonal menus and new recipes using fresh local PNG produce.

• Developing practical recipes, preparation methods and plating standards that deliver reliable results across every shift.

• Coaching and training culinary colleagues, building their confidence, skills and pride in their work.

• Responding to guest feedback and making improvements guests can genuinely see and taste.

• Delivering consistent restaurant and event menus even through high-volume service and major functions.

• Managing kitchen organisation, team deployment, food costs, waste and food safety, including HACCP standards.

Qualifications:

• At least 7 years of professional culinary experience and proven kitchen leadership in a quality hotel, resort or restaurant.

• Strong practical cooking skills, menu and recipe development, attention to detail and the confidence to lead busy services.

• A creative approach, a genuine love of food and the ability to inspire colleagues to raise their standards every day.

• Commercial Cookery certification, a culinary diploma and Food Safety / HACCP certification are preferred but not essential